Rei Otsuka, Section of NILS-LSA, National Center for Geriatrics and Gerontology, 7-430, Morioka-cho, Obu, Aichi 474-8511, Japan, Email:
J Nutr Health Aging. 2019;23(1):89-95. doi: 10.1007/s12603-018-1124-3.
Nutrition plays an important role in the development of frailty, and the present study examined the association between energy, macronutrient, and food intake and the development of physical frailty.
Prospective cohort study.
The National Institute for Longevity Sciences - Longitudinal Study of Aging (NILS-LSA), a community-based study.
Participants included 166 men and 117 women aged 65-86 years without frailty components at baseline who participated in both the sixth (2008-2010) and seventh (2010-2012) waves of the NILS-LSA.
Physical frailty was assessed using the modified criteria established by the Cardiovascular Health Study (2001). All participants were classified as "robust (number of frailty components: 0)," "prefrail (1-2)," or "frail (3-5)." Energy, macronutrient, and food intake was calculated based on 3-day dietary records during the sixth wave. Associations between dietary intake per day and the development of frailty 2 years later (from robust at the sixth wave to prefrail/frail at the seventh wave) were examined using multiple logistic regression analysis after adjusting for sex, baseline age, and other covariables.
Among the participants included, 36% were classified as prefrail/frail 2 years later. Higher energy [1 standard deviation (SD), odds ratio (95% confidence interval): 362 kcal, 0.68 (0.49-0.94)], protein [16 g, 0.72 (0.53-0.97)], and fat [15 g, 0.69 (0.52-0.92)] intake was negatively associated with frailty development. Higher meat [38 g, 0.68 (0.51-0.92)] and dairy [114 g, 0.73 (0.55-0.96)] intake was negatively associated with frailty development. Higher energy intake was negatively associated with the development of weakness (low grip strength) and low activity, while higher protein intake was negatively associated with the development of low activity.
Increased consumption of meat and dairy products may provide sufficient protein and fat necessary for achieving higher energy intake, thereby effectively preventing physical frailty among older Japanese individuals.
营养在衰弱的发展中起着重要作用，本研究探讨了能量、宏量营养素和食物摄入与身体衰弱发展之间的关系。
前瞻性队列研究。
国立长寿科学研究所-老龄化纵向研究（NILS-LSA），一项基于社区的研究。
参与者包括 166 名男性和 117 名女性，年龄在 65-86 岁之间，基线时没有衰弱成分，他们参加了 NILS-LSA 的第六（2008-2010 年）和第七（2010-2012 年）波。
使用心血管健康研究（2001 年）制定的修正标准评估身体衰弱。所有参与者均被归类为“健壮（衰弱成分数：0）”、“衰弱前期（1-2）”或“衰弱（3-5）”。根据第六波期间的 3 天饮食记录计算能量、宏量营养素和食物摄入量。使用多因素逻辑回归分析调整性别、基线年龄和其他协变量后，检查 2 年后（从第六波的健壮到第七波的衰弱前期/衰弱）每日饮食摄入与衰弱发展之间的关系。
在纳入的参与者中，36%的人在 2 年后被归类为衰弱前期/衰弱。较高的能量[1 个标准差（SD），优势比（95%置信区间）：362 千卡，0.68（0.49-0.94）]、蛋白质[16 克，0.72（0.53-0.97）]和脂肪[15 克，0.69（0.52-0.92）]摄入与衰弱发展呈负相关。较高的肉类[38 克，0.68（0.51-0.92）]和乳制品[114 克，0.73（0.55-0.96）]摄入与衰弱发展呈负相关。较高的能量摄入与虚弱（握力低）和低活动呈负相关，而较高的蛋白质摄入与低活动呈负相关。
增加肉类和乳制品的消费可能会提供足够的蛋白质和脂肪，以实现更高的能量摄入，从而有效预防日本老年人的身体衰弱。
